Garlic egg fried rice is the kind of dish that brings comfort in every bite, warm, fragrant, and full of simple yet bold flavors. What makes this version extra special is the chili oil, a fiery twist that adds depth, heat, and irresistible umami to an otherwise humble recipe. It is easy, affordable, and comes together quickly, making it perfect for those rushed weeknights or lazy weekends when you need something satisfying in minutes. Plus, it is a great option for meal prep, just make a batch and enjoy delicious leftovers that taste even better the next day.
Signature Spicy Garlic-Egg Fried Rice Recipe
2
servings10
minutes20
minutesThis garlic egg fried rice is a quick, budget-friendly dish packed with bold flavor. Featuring day-old rice, fluffy scrambled eggs, and a generous kick of chili oil, it’s a delicious twist on a classic. Ready in just 20 minutes, it’s perfect for busy days or meal prep, delivering comfort and spice in every bite!
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Ingredients
4 Eggs
1 tsp Salt
1 tsp White Pepper
1 tbsp Oil (Use an oil of choice)
2 tbsp Butter
1 head Garlic (Finely chopped)
1/4 cup Shallots (Finely chopped)
2 tbsp Chili Oil/ Chili Crisp
2 cups Cooked Rice (A day old)
Salt to taste
Pepper to taste
Spring Onions/ Scallions (Chopped)
Directions
- Add salt and white pepper to the cracked eggs, beat well, and set aside.
- In a preheated saucepan, add oil and butter, allowing the butter to melt completely over medium heat.
- Add the chopped garlic and shallots, sautéing until fragrant without letting the garlic brown. Mix in the chili oil and stir to combine, letting it cook for about 40 seconds.
- Pour in the beaten egg mixture and reduce the heat to medium-low. Let the eggs cook undisturbed for about a minute.
- Then increase the heat back to medium and begin scrambling them, starting from the sides and gradually moving toward the center.
- Add the cooked rice, turn the heat to high, and stir-fry, incorporating it with the egg and garlic mixture.
- Taste and adjust seasoning with salt and pepper as needed.
- Keep stir-frying over high heat for about two more minutes to ensure everything is well combined and heated through.
- Switch off the heat, mix in the chopped spring onions or scallions, and serve warm.
Recipe Video
Notes
- Use day-old rice for best texture; freshly cooked rice can turn mushy.
- Substitute shallots with regular onions if needed, and adjust to taste.
- Chili oil adds depth and heat; if you don’t have it, substitute with red chili flakes for a similar kick.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or extra chili oil to refresh the flavors.
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